The oval-shaped, fragrant, and light dough of pinsa, which originated in Rome, has long since spread beyond the city's borders. In just a few years, it has become so famous that it is now available in all supermarkets in a ready-made industrial version, to be topped and baked at home in just a few minutes.
What is Roman pinsa?
Much is said about pinsa, particularly that it was common among the ancient Romans. However, the recipe as we know it today was actually created by artisan Corrado Di Marco in 2001, who perfected a reversed biga dough passed down from his grandfather. By mixing wheat flour, soy flour, rice flour, and dried wheat sourdough, he created a secret blend that retains moisture during baking while being crispy on the outside and soft on the inside, without the addition of fats.
The best pinsa in Rome
Il Ponticello
The young staff at this place are keen to clarify: this isn’t the classic Roman pinsa, but the “Ponticello pinsa,” a custom dough created by the kitchen. Regardless, it’s a light base topped with seasonal ingredients, either traditionally or more creatively combined. There are also many vegetarian and vegan options. Bonus points for the well-made, balanced, and dry fried dishes.
Il Ponticello – via Ostiense, 427 - facebook.com/ilponticelloroma
Pinsere
A cozy little place with a lovely outdoor seating area, where you’re always welcomed with a smile and the intoxicating aroma of freshly baked pinsa. Speck, figs, buffalo mozzarella, and mint or red Tropea onion and ‘nduja, in addition to classics like Margherita or Marinara: the generous toppings are varied, and for those still hungry, the fried dishes are also noteworthy.
Pinsere – via Flavia, 98 - facebook.com/Pinsere
L’Alimentari Bistrot
A shop with a kitchen of rare quality for the Ostia Antica area: here, you come to buy quality preserves, salami, and cheeses, but also for a simple and tasty lunch break, with traditional dishes made to perfection, to be eaten at the tables or taken away. It’s also a place to enjoy an excellent pinsa offered in various delicious flavours.
L’Alimentari Bistrot – Piazza Umberto I, 6 - facebook.com/LAlimentari?locale=it_IT
La Pratolina
For over twenty years, this spot has primarily offered takeout service, but you can also eat at the outdoor tables when the weather allows. The pinse are made from a long-rising dough, well-baked, crispy, and generously topped. Friendly and quick service rounds out the experience.
La Pratolina – via Rialto, 16 - facebook.com/profile.php?id=100032304652158
Loro
Homemade potato chips, perfectly made supplì, creative croquettes, and, of course, Roman pinsa: Loro is one of those classic neighbourhood places (located between Tor de Cenci and Spinaceto) that never disappoints, where you always return gladly, knowing you’ll find simple and delicious offerings. The oval base is crispy and light, as a good pinsa should be, topped with a variety of well-balanced and tasty ingredients.
Loro – viale dei Caduti per la Resistenza, 79 - facebook.com/loropinseria
Locanda Nocera
In the Appian Way park, inside a tennis club with ample parking, you’ll find this modern trattoria that opened during the pandemic. It focuses on traditional yet never banal cuisine, with classic and slightly revised dishes, all made from carefully selected ingredients. These same ingredients top the crispy and digestible pinse in the evening.
Locanda Nocera – via Viggiano, 155 - facebook.com/locandanocera/?locale=it_IT
Nuvole di Farina
Round Neapolitan pizza or pizza by the slice: you can find it all at this place in Torrino, but the true house specialty is pinsa. Light, fragrant, and topped with high-quality ingredients. The menu is extensive, with various flavours: try the Porcina with fior di latte, potatoes, porcini mushrooms, taleggio, and thyme, or the Caprese un po’ Pugliese, with tomatoes, burrata from Andria, Taggiasca olives, taralli, and basil.
Nuvole di Farina – via Cina, 88 - instagram.com/nuvole.di.farina/
Pinsa e Buoi
San Giovanni, San Lorenzo, Parioli: these are the three locations of Pinsa e Buoi, a traditional restaurant that, in addition to carbonara, amatriciana, and other Roman classics, also offers pinsa. The well-made dough is topped with good-quality products, selected salami and cheeses, seasonal vegetables, and chosen preserves. The atmosphere, in any location, is always informal and welcoming.
Pinsa e Buoi – via Salaria, 217 – viale Carlo Felice, 51/53 – viale dello Scalo S. Lorenzo, 15/17
Trecastelli
Rotisserie products, ready-to-eat meals, and above all, lots of good pinsa: this is the offering at the Ardeatino location, where every specialty is served with courtesy and kindness. There are many flavours to choose from, from the winning combination of salami and cheese to vegetarian options. The base dough, leavened for 72 hours and made with three different types of flour, results in a digestible and perfectly crispy crust.
Trecastelli – via Andrea Mantegna, 55 - facebook.com/trecastellipinseria?locale=it_IT
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